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Vegetarian chickpea pasta

This simple, almost delicate dish is our family's variation of a recipe given to Marietjie by her cousin Heidi, who was given it by a colleague with an Italian husband. We buy dry chickpeas at Mefco and cook it overnight in a slow cooker until it is soft and tender. Alternatively, use canned chickpeas.

Ingredients

Approximately 100 ml cooked chickpeas per person

Olive oil

1 garlic clove per person, finely chopped

Optional: chilly flakes or a whole chilly

At least 1 teaspoon fresh parsley per person, chopped

1 halve of a lemon

Spiral pasta, cooked

Black pepper to season

Optional: parmesan cheese

Method

You need to have all your ingredients and measures on standby, because once you get started, you'll have to work quickly.